so the pre-made lasagna sheets did work i mean
i did make a lasagna right they were tasty but not quite as tasty as i would like them to
be i just would like it a little bit better so i figured i’m gonna try to make gluten-free
lasagna sheets it can’t be that harsh or is it do i’m gonna try out today how to make gluten-free lasagna sheets well all the pre-made lasagna
sheets normally are corn flour and rice flour so i feel like that might be a good starting
base and you know what i actually had a really good gluten-free pasta recipe which i did like
five or six years ago and i forgot to record it like literally i did not record it i did not put
it in evernote or any other kind of application and now i’m just like i wish i would have saved
it so i’m gonna have to start from scratch and normally there’s always a ratio between
40 to 60 percent 60 of like a star tree flower which is the corn starch and 40 of another
gluten-free flour which is not quite as starchy and that would be rice flour it doesn’t sound
very tasty though so i’m going to do a little bit of a different mixture i’m going to use 30
percent of corn starch 30 of rice or maybe do 40 of corn starch 30 of white rice flour and
then i really like the taste of malay flour so i’m going to use also 30 of malay flour and
i’m going to try out and see how it comes together and from there we’re going to make a few variation
i’m going to measure now 30 gram of my malay flour 40 grams of corn starch and
30 grams of white rice flour and all the recipes talk about a pinch of
salt and i’m going to add one egg some of the recipes talk even about the egg and
one egg yolk i’m going to mix that now with a spatula before i’m gonna start hand
mixing it i’m gonna put that now onto my mat and the recipes often talk you have to knead it
until it’s a smooth elastic dough i honestly don’t know if that also applies for gluten free dough
since gluten-free dough doesn’t have an elasticity it’s getting a little bit wet so i’m going
to use a little bit more white rice flour it feels pretty elastic i do have a pasta
machine but i’m going to roll it out so i’m going to use just a regular rolling pin and
i want to roll it about a quarter inch thin which is i think maybe an eighth of a centimeter
it’s a very soft dough so it’s not really that hard to roll it out it’s so thin now that it’s
starting to break i want to cut my lasagna sheets i don’t think they have to be perfect i just
want them to be a little bit more manageable so i’m going to start boiling my water and i’m
going to put a sample in and see how it tastes it has this very crummy flavor to it yeah that pasta i’m gonna toss and i’m
gonna wash it down with some coffee okay so cornstarch is not the way to go
okay experiment number one pure failure they look good though so i’m trying to think
of what other flowers might be nice or have a similar property as corn starch and that
would be sweet rice flour tapioca starch so something in that word potato starch so i’m
gonna measure now 20 grams of tapioca and i’m gonna use potato starch 3 grams of sweet rice
flour so these are all very starchy and sticky flowers and i’m gonna add now 40 grams of millet
flour i’m gonna mix now the egg and the flour and this flour is much stickier but you
see a little bit more how brittle it is because it has tapioca in it i’m
going to add a little bit of oil to it and see if this makes the dough more pliable so
here i’m going to add a teaspoon of oil and the dough feels now much softer so let’s try it again
and see if this gluten-free lasagna sheet is a bit tastier than the last one the water is coming
to a boil and i’m gonna add my new experiment that one is really floating up well that’s
a good sign okay i’m gonna fish it out now i mean it looks pretty good now will it taste good it might be a little bit too al dente so
i’m going to cook it for a few more minutes so it feels much softer now after two minutes
and the structure is holding up really nicely i can also cut it now with a fork it’s pretty good i would add a little bit more salt and possibly
a little bit more head i hope you enjoyed today’s show and if you did please make sure to
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in the comment box and i see you next week bye
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